Double Homey Pork Sausages & Cauli-Potato Mash

Name: Double Homey Pork Sausages & Cauli-Potato Mash with Caramelised Onion Gravy, Greens & Almonds
Total time: 30 min
Yield: 2
Cuisine: British
Ingredients: 1 Silverbeet; 1 packet Green Beans; 3 Garlic; 1 packet Flaked Almonds; 1 packet Gravy Granules; 1 packet Dijon Mustard; 8 Pork, Garlic & Herb Sausages; 1 Red Onion; 1 Potato; 1 Cauliflower

with Caramelised Onion Gravy, Greens & Almonds

Up to 180$ + Free Treats / Extras for Life

Allergens:

Almond

•Gluten

•Soy

•Sulphites

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

Silverbeet

1 packet

Green Beans

Garlic

1 packet

Flaked Almonds

(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)

1 packet

Gravy Granules

(Contains: Gluten, Soy, Sulphites, Wheat; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut, Almond.)

1 packet

Dijon Mustard

Pork, Garlic & Herb Sausages

Red Onion

Potato

Cauliflower

Nutritional Values

Calories859 kcal

Energy (kJ)3590 kJ

Fat55.7 g

of which saturates19.5 g

Carbohydrate39.8 g

of which sugars15.5 g

Dietary Fibre13.2 g

Protein49.5 g

Sodium1530 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Bring a medium saucepan of salted water to the boil. • Peel potato and cut into large chunks. • Cut cauliflower into small florets. • Cook potato and cauliflower in the boiling water until easily pierced with a knife, 12-15 minutes. • Drain potato and cauliflower, then return to the pan. Add the butter, milk, Dijon mustard and a good pinch of salt. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled!

• While the veggies are cooking, place pork, garlic & herb sausages on a lined oven tray. • Bake for 10 minutes. • Turn sausages, then continue baking until browned and cooked through, 10-15 minutes. TIP: Spread pork, garlic & herb sausages over two lined oven trays if your tray is getting crowded.

• Meanwhile, trim and halve green beans. • Roughly chop silverbeet. • Finely chop garlic. • Thinly slice red onion.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans, tossing, until just tender, 3-4 minutes. • Add silverbeet and garlic and cook, stirring, until wilted and fragrant, 1-2 minutes. • Season to taste. Transfer to a bowl and cover to keep warm. TIP: Cook the green beans with a splash of water to help speed up the cooking process!

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook onion, stirring regularly, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, a splash of water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. • Add gravy granules and the water and stir until smooth and slightly thickened, 1-2 minutes. Remove from heat.

• Divide pork sausages, mustardy cauli-potato mash and garlicky greens between plates. • Top sausages with caramelised onion gravy. • Garnish with flaked almonds to serve. Enjoy!